Commonly known as Sanjiu Mushroom in Susong and Taihu areas of Anqing, its scientific name is Pine Milk Mushroom, which is a popular and delicious edible fungus. The amount of milk is small, orange-red, soft in taste, slightly spicy in the aftertaste, and delicious. Distributed in Zhejiang, Hong Kong, Taiwan, Hainan, Henan, Hebei, Shanxi, Jilin, Liaoning, Jiangsu, Anhui, Jiangxi, Gansu, Qinghai, Sichuan, Hubei, Yunnan, Xinjiang, Tibet and other regions. -----Hunan (Northwestern Hunan is located at the eastern foot of the Yunnan-Guizhou Plateau, in the center of Wuling Mountain, and is its main producing area.)

This mushroom is also known as "Chongyang Fungus" and "Goose Fungus" , Chongyang mushroom stewed pork can be regarded as the best dish, sweet and delicious, endless aftertaste, and extremely delicious. Local chicken stewed with Chongyang mushrooms is delicious and has high nutritional value. It is a delicacy to nourish in autumn. Relevant data records that Chongyang bacteria is a precious fungus with high nutritional value. It is rich in crude protein, crude fat, crude fiber, various amino acids, unsaturated fatty acids, nucleic acid derivatives, and also contains vitamins B1, B2, and vitamin C. , vitamin PP and other elements, it is not only delicious and delicious, but also has medicinal value. It can strengthen the body, benefit the stomach, relieve pain, regulate qi and resolve phlegm, deworm and treat diabetes, anti-cancer and other special effects. It is an ideal health food for middle-aged and elderly people. Chongyang fungus is a rare and precious natural edible fungus, known as the "Prince of Fungi". I heard from the locals that the meat collected in mid-to-early October is the thickest, has a richer texture, a special aroma, and is extremely smooth and refreshing.